Preparation Techniques Of Extreme High Maltose Syrup By Holoenzymatic Process

Maltose was a kind of sugars with low caloric value,low sweetness and wide development prospect. The formula for it was C₁₂H₂₂O₁₁. The sweetness and caloric value for it, respectively, were 30%-40% and 5%. Maltose syrup can be divided into normal, high and extreme high maltose syrup according to the content of maltose. In general the content of maltose less than 60% was called as normal maltose syrup, the content between 60-70% was high maltose syrup and the content more than 70% was extreme high maltose syrup. People's demand for maltose multiplied, and the quality of maltose has put forward to higher requirements along with social progress and people's rising living standards. Traditional production technology would not meet these requirements any more. Moreover sugar industry entered into a new developmental stage with enzyme preparation industry continuously developed. As a result the study used holoenzymatic process to produce extreme high maltose syrup on the basis of traditional double enzymes. The method could significantly improve the conversion rate of starch and maltose production rate.The study used holoenzymatic technology to produce extreme high maltose syrup with broken rice, and then chose ion exchange resins and starch sugar resin DTF-01 to separate and purify maltose syrup. High performance anion exchange chromatography was used to determine content of each component in the end. The results showed that content of maltose in sample was 70.7%, glucose was 1.3%. The content of maltose was in line with standard of extreme high maltose. On that basis, all indexes including appearance, taste and color was tested to standard.A jet liquefaction process was adopted to prepare extreme high maltose. the process was : broken rice- washing- alkali solution soaking- grinding– mixing- adjusting pH value - addingα-amylase- liquefaction- inactivating enzyme when liquefaction end- pressuring residue- adjusting pH value- addingβ-amylase- saccharification- inactivating enzyme when saccharification end- discarding residue- decolorization– ion exchange- chromatography- predistillation- the second decolorization- the final concentration– product. finally high performance anion exchange chromatography was chose to determine content of each component in the syrup.Several ion exchange resins chromatographic column(3×60cm)were investigated in order to compare their ability of purification and separation to maltose syrup. Weak alkaline ion exchange resin 330 and strong alkali ion exchange resin 201 were chose. The results showed that weak alkaline ion exchange resin 330 was the best one. The optimal chromatography condition of extreme high maltose syrup was: the sample volume of 1mL, elution rate of 1 mL / min and eluant was deionized water.Then the study chose starch sugar resin DTF-01 to further separate the syrup. The purity of the syrup has been raised according to the result of high performance anion exchange chromatography. The chromatography condition was alexandrine.Thin-layer chromatography was used as qualitative analysis of the extreme high maltose syrup. Chromatographic condition was optimized. The optimal developing solvent was N-butanol: acetic acid: water=3:1:1, the optimal chromogenic agent was: Aniline - Diphenylamine - phosphate.In the end high performance anion exchange chromatography was chose to determine content of each component in the syrup. only to find that content of maltose in the sample reached 70.7%, 1.3% for glucose, all indexes measured up to the standard of extreme high maltose syrup.